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Monday, June 19, 2017

Pumpkin Chocolate Chip Loaf Cake

1 3/4 cups/230g unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick)[114 g] unsalted butter, room temperature
1 1/4 cups/250g sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup/130g miniature semisweet chocolate chips
3/4 cup/94g chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf
pan. Sift first 5 ingredients into medium bowl. Using electric mixer,
beat butter in large bowl until smooth. Gradually beat in sugar, then
beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry
ingredients into pumpkin mixture alternately with milk. Stir in
chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean,
about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto
rack; cool completely. (Can be made 2 days ahead. Wrap in plastic;
store at room temperature.)

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